EASY THAI CHICKEN NOODLE SOUP

SOUPSMEATS & MAINS
Written By CHARMAINE ZILINSKI

Busy nights? No problem! 🥣 My Fast & Easy Thai Chicken Noodle Soup is ready in just 30 minutes. It’s creamy, comforting, and packed with tender chicken, fresh veggies, red curry paste, and coconut milk. The best part? It’s full of flavor without being too spicy—perfect for the whole family!

✨ Do you have leftover or rotisserie chicken? This is the perfect way to turn it into something delicious.

Serves 4-6

Ingredients

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 1 tbsp chopped fresh or freeze dried ginger

  • 3 cloves garlic, minced

  • 4 tablespoons Thai red curry paste, or more to taste (less if you can’t handle too much heat)

  • 4 cups chicken or vegetable broth

  • 1 red bell pepper, sliced

  • 1 carrot, julienned or sliced diagonally

  • 2 cups water

  • Juice of 1 lime

  • 1 - 400ml (14 oz) can full fat coconut milk

  • 1 tsp honey

  • 2 tbsp fish sauce

  • 1 tbsp lime juice

  • 2 cups shredded cooked chicken

  • Generous handful fresh or freeze dried Thai basil, chopped (regular Basil works as well if you can't find Thai Basil)

  • 1/2 cup fresh cilantro, chopped

  • Chopped scallions to taste

  • Salt & pepper to taste 

  • 100 grams (3.5 oz) uncooked bean thread or rice noodles, thin or thick…your preference

Optional Garnishes: chopped cilantro, lime wedges, Thai chili peppers, Thai Basil, scallions

DIRECTIONS

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté for about 5 minutes, stirring occasionally until softened.

  2. Add the carrots and red bell peppers, and cook for an additional minute, stirring to combine.

  3. Stir in the ginger, garlic, and red curry paste. Cook for 30 seconds, just until fragrant.

  4. Pour in the broth, water, lime juice, fish sauce, and honey. Turn the heat to high and bring the mixture to a gentle boil.

  5. Stir in the coconut milk, chicken, and noodles. Reduce the heat to medium-low and let the soup simmer gently for 10 minutes.

  6. Add the basil, cilantro, and scallions, stirring to combine. Taste and adjust seasoning with salt and pepper, or even more red curry paste to your taste preference.

  7. Serve immediately with an optional suggested garnishes on the side. Keep in mind, the noodles will continue to absorb the broth if left to sit.

CHARMAINE ZILINSKI
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